Lamb Roghan-Josh
1 T Coriander seeds 1 1/2 ts Chilli flakes 1 kg Boneless lamb (cubed) 1/2 ts Grated ginger 4 Whole cloves 4 T Ghee or unsalted butter 3/4 c Plain yoghurt 1/2 ts Nutmeg 1/2 ts Groun...
Ingredients
- 1t coriander seeds
- 11/2 ts chilli flakes
- 1kg boneless lamb (cubed)
- 1/2ts grated ginger
- 4whole cloves
- 4t ghee or unsalted butter
- 3/4c plain yoghurt
- 1/2ts nutmeg
Directions
- 1
1 T Coriander seeds 1 1/2 ts Chilli flakes 1 kg Boneless lamb (cubed) 1/2 ts Grated ginger 4 Whole cloves 4 T Ghee or unsalted butter 3/4 c
- 2
Add the chilli flakes and cook briefly, then grind to a fine powder
- 3
Season the meat with ginger, and brown in the ghee or butter with the cloves
- 4
Sprinkle on the coriander and chilli
- 5
Add the yoghurt, the meat, nutmeg and cardamom to the pan and cook for 8 minutes, stirring occasionally
- 6
Add the water, cover the pan and simmer for about 50 minutes until the meat is very tender
- 7
Uncover halfway through cooking to reduce the sauce is a drier curry is preferred
- 8
Add the garam masala